There’s something so gentle, so peaceful, about the first bite of a creamy dessert that seems to melt on your tongue. Coconut panna cotta with blueberry topping is one of those sweet moments that invites quiet joy. It’s not overly rich or fussy—instead, it’s the kind of dessert that feels like slipping into soft sheets after a long day.

I first came across coconut panna cotta at a summer garden party hosted by an old friend who had recently transitioned to a plant-based lifestyle. Amidst the chatter and candlelight, small glasses filled with white silk and violet-blue jam shimmered on a tray. It was a revelation—no dairy, no gelatin, yet full of elegance and flavor.

Panna cotta has its roots in Northern Italy, where it traditionally means “cooked cream.” But this coconut-based version gives it a luscious tropical spin, keeping the creamy texture while making it fully vegan. The blueberry topping brings a burst of tart-sweet brightness, perfectly balancing the richness of the coconut milk. Whether you’re serving it at a dinner party or enjoying it barefoot on the porch, this is a dessert that soothes the soul.

Why You’ll Love This Recipe:

• Dairy-Free and Vegan: Made entirely without dairy or gelatin.
• Easy to Make: Only a handful of ingredients and steps.
• Elegant but Simple: Perfect for entertaining or a cozy night in.
• Naturally Sweetened: Just a touch of maple syrup enhances the flavor.
• Make-Ahead Friendly: Great for preparing in advance for guests.

INGREDIENTS YOU’LL NEED:

For the Coconut Panna Cotta:

• 1 ½ cups full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon agar agar powder

For the Blueberry Topping:

• ½ cup frozen blueberries
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• ½ tablespoon cornstarch + 1 tablespoon water (mixed into a slurry)

How to Make Coconut Panna Cotta with Blueberry Topping

Creamy, cool, and topped with juicy fruit—this coconut panna cotta with blueberry topping will soon become a favorite in your dessert rotation.

STEP-BY-STEP INSTRUCTIONS:

1. Make the Coconut Base
In a small saucepan, combine the coconut milk, maple syrup, vanilla extract, and agar agar powder. Stir well, then bring it to a boil over medium heat. Once it starts boiling, reduce the heat slightly and simmer for about 3 minutes, stirring occasionally to activate the agar agar.

2. Set the Panna Cotta
Pour the hot mixture into small glasses or ramekins. Allow it to cool at room temperature for 10–15 minutes, then place them in the refrigerator to set for at least 2 hours.

3. Prepare the Blueberry Topping
In a separate saucepan, combine frozen blueberries, maple syrup, and lemon juice. Cook over medium heat until the berries break down. Stir in the cornstarch slurry and continue cooking for another 1–2 minutes until thickened. Remove from heat and let cool completely.

4. Assemble and Serve
Once the panna cotta is firm and chilled, spoon the blueberry topping over each serving. Serve immediately or keep in the fridge until ready.

HELPFUL TIPS:

• Use full-fat coconut milk for the creamiest texture.
• Agar agar sets quickly, so pour the mixture into your molds right away.
• Don’t overcook the topping once the cornstarch is added—it thickens fast.
• Let both layers cool slightly before layering to prevent melting.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes (including chilling)
• Yield: 2–3 servings
• Category: Dessert
• Method: Stovetop + Chilling
• Cuisine: Italian-Inspired, Vegan
• Diet: Plant-Based, Gluten-Free

NOTES:

• You can swap blueberries for raspberries or blackberries if you prefer.
• Add a pinch of cinnamon or cardamom to the coconut base for a spiced twist.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 210
• Carbohydrates: 22g
• Fat: 14g
• Saturated Fat: 12g
• Sugar: 10g
• Fiber: 2g
• Protein: 1g

FREQUENTLY ASKED QUESTIONS:

How to make coconut panna cotta with blueberry sauce?
Combine a can of coconut milk with softened gelatin in a saucepan, gently heat while whisking until dissolved, then pour into molds and chill until set. For the blueberry sauce, simmer frozen blueberries with maple syrup until thickened. Serve the panna cotta topped with the warm blueberry sauce for a delightful contrast.

What to top a coconut panna cotta with?
Fresh or cooked blueberries, mango puree, or a tangy raspberry coulis pair beautifully with coconut panna cotta. Toasted coconut flakes, crushed pistachios, or a drizzle of maple syrup also add texture and flavor without overpowering the dessert’s creamy base.

How do you cook blueberries in a panna cotta?
Simmer blueberries in a bit of water for about 4 minutes until they burst and release juices. Stir in a thickening agent like agar or cornstarch if desired, and cook for 2 more minutes. Layer or spoon the sauce over set panna cotta before serving.

How do you thicken blueberry sauce?
Mix cornstarch with cold water, then stir it into simmering blueberries and maple syrup. Cook a few minutes until the sauce thickens. It will continue to set slightly as it cools, creating a luscious topping for panna cotta.

How do you make blueberry sauce?
In a saucepan, combine blueberries, maple syrup, and lemon juice. Simmer over medium heat for 5–7 minutes until the berries burst. Mix cornstarch with cold water and stir into the sauce, cooking until thickened. Cool slightly before serving over panna cotta.

STORAGE INSTRUCTIONS:

Store the panna cotta covered in the refrigerator for up to 3 days. Keep the topping separate until ready to serve for a fresher look.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Blackberry Lavender Chocolate Cupcakes
• Salted Caramel Pumpkin Cheesecake Bars
• Passion Fruit & Mango Cheesecake with Gingersnap Crust
• Custard Bread Pudding with Vanilla Sauce

CONCLUSION:

Coconut panna cotta with blueberry topping proves that elegance can be simple and compassionately crafted. Whether you’re celebrating something special or just in need of a sweet moment, this plant-based twist on an Italian classic brings joy to every spoonful. Creamy, dreamy, and fruit-kissed—it’s everything a dessert should be.

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